Ever have one of those days where you're super excited to make dinner only to discover you're out of one of the main ingredients? In my case I was all set to make this Chopped Chicken Taco Salad with Cheese Quesadilla Strips when I discovered the bag of Romaine hearts I thought I had in the fridge was actually half a heart that I needed for another recipe anyway. Oops.
It ended up being a happy accident, though, because these Chicken Quesadillas with Avocado Corn Salsa were born. And that's a very, very good thing.
Really all I did was keep the recipe the same but instead of making it into a chopped salad I took the grilled chicken and added it to the quesadillas. Then I turned the rest of the salad ingredients into a corn, tomato and avocado salsa reminiscent of this grilled corn salad we all absolutely love. Win-win all around.
Once again Baby Girl asked if I'd photograph her plate, too. This kid, she kills me with the cuteness. Also note, see how she has one triangle of quesadilla on her plate? Yeah, she ended up loving these so much she ate one of my triangles and one of SP's for a total of 3 pieces (aka almost an entire quesadilla to herself). Must be a growth spurt coming on...
Chicken Quesadillas with Avocado Corn Salsa
Inspired by How Sweet It Is
2 tablespoons olive oil
2 limes, juiced
2 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons smoked paprika
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 chicken breasts, cut in half lengthwise and trimmed of fat
cooking spray
4 burrito-size tortillas
4 ounces Monterey Jack cheese, grated
4 ounces cheddar cheese, grated
1 avocado, peeled and diced
1 cup sweet corn
1/2 pint grape tomatoes, quartered
1/4 red onion, diced
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive olive
1 lime, juiced
The night before (or a few hours before) combine olive oil, lime juice, garlic, cumin, paprika, chili powder, salt and pepper in a large plastic food storage bag. Add chicken and toss to coat evenly. Marinate in the fridge for 2-24 hours.
Heat a grill pan over medium-heat heat. Add chicken and cook for 5 minutes, then flip and cook for another 4 minutes. Remove to a plate and let cool for a few minutes, then cut into chunks.
Spray a large non-stick skillet with cooking spray and heat over medium heat. Add a tortilla and cook both sides until they're spotty brown. Combine the shredded Monterey Jack and cheddar, then add 1/4th of the cheese and 1/4th of the chicken chunks. Fold the tortilla in half and cook until the cheese melts. Remove from the skillet and repeat with the remaining tortillas and chicken. Cut each quesadilla into triangles.
Combine the avocado, corn, tomatoes, and onion in a bowl, then toss with the salt and pepper. Add olive oil and lime juice, tossing well to coat. Season to taste and serve on top of the quesadillas.
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